Deciding Between a High-Temp and Low-Temp Commercial Dishwasher

Whether you choose a high-temp or low-temp commercial dishwasher depends on a number of different factors.

By Kinnek Knowledge Team | June 09, 2018

If you’re in the market for a commercial dishwashing machine, then you may be wondering about the various benefits of choosing a high-temperature or low-temperature machine. As a general rule, each machine has its own advantages and disadvantages, and serve different purposes. There is no absolutely “correct” answer — fundamentally, your choice will depend on the circumstances.

It can be quite challenging to make a decision on a commercial dishwasher, as many modern units are designed to last, and you could therefore be stuck with the consequences of your choice for some time. Let’s take a brief look at commercial dishwashers in the context of high-temperature and low-temperature functionality.

What is the Functional Difference?

High-temperature (high-temp) and low-temperature (low-temp) commercial dishwashers are not particularly complicated to understand. Each are very capable of cleaning large volumes of dishware (and glassware) in a commercial setting, though they accomplish this function in different ways.

If you're interested in learning more about the differences between machines, we encourage you to speak with one of the many vendors on the site.

High-temp commercial dishwashers clean by heating up the water flowing through the machine itself (up to 180 or 190 degrees Fahrenheit) — the high heat of the water helps break down particulate matter and also has a secondary sanitizing effect, in conjunction with detergent and rinsing soap.

High-Temp Commercial Dishwasher — Considerations

If you’re considering the purchase of a high-temp commercial dishwasher, it’s important to evaluate the advantages and disadvantages.

Advantages

Faster cycles

Faster dish drying phase

Less downtime between cycles

Higher volume of cleaning

More effective cleaning (i.e., hard to clean residue can be cleaned with just one cycle of the dishwasher)

No harsh chemicals

Disadvantages

Tend to cost more on average

Require the use of a condensate hood, which can drive up costs and take up additional space in a kitchen

May require more frequent maintenance

High-temp commercial dishwashers are generally seen as more effective than low-temp commercial dishwashers for cleaning “hard to remove” particulate matter. If you do not have enough employees to spend time on pre-rinsing, for example, or more frequent dish loading, then a high-temp commercial dishwasher may be the superior choice.

Low-Temp Commercial Dishwasher — Considerations

Though high-temp models are more common, low-temp commercial dishwashers are becoming increasingly popular, for a number of reasons. They tend to be less expensive and require fewer additional equipment. They are also easier to maintain and may be safer to use in a space-limited kitchen environment.

Consider the following.

Advantages

Cheaper, on average

No additional equipment necessary

Disadvantages

Cleaning chemicals may be damaging to dishware (check manual or with the manufacturer for more detailed information)